Sausage with Peppers and Pasta

INGREDIENTS :

3 cups rigatoni pasta, uncooked

1 lb. Italian sausage, sliced

1 each: red, green and yellow pepper, coarsely chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/2 cups KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend

1/4 cup KRAFT Shredded Parmesan Cheese

COOKING DIRECTIONS :

COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.

DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.

TOP with Parmesan.

MORE :

Healthy Living

Save 160 calories and 19 grams of fat per serving by preparing with turkey sausage and KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese.

NUTRITION INFO :

Calories

540

Total fat

31 g

Saturated fat

13 g

Cholesterol

80 mg

Sodium

1130 mg

Carbohydrate

39 g

Dietary fiber

3 g

Sugars

6 g

Protein

24 g

Vitamin A

25 %DV

Vitamin C

80 %DV

Calcium

25 %DV

Iron

15 %DV

Sausage with Peppers and Pasta

INGREDIENTS :

3 cups rigatoni pasta, uncooked

1 lb. Italian sausage, sliced

1 each: red, green and yellow pepper, coarsely chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/2 cups KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend

1/4 cup KRAFT Shredded Parmesan Cheese

COOKING DIRECTIONS :

COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.

DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.

TOP with Parmesan.

MORE :

Healthy Living

Save 160 calories and 19 grams of fat per serving by preparing with turkey sausage and KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese.

NUTRITION INFO :

Calories

540

Total fat

31 g

Saturated fat

13 g

Cholesterol

80 mg

Sodium

1130 mg

Carbohydrate

39 g

Dietary fiber

3 g

Sugars

6 g

Protein

24 g

Vitamin A

25 %DV

Vitamin C

80 %DV

Calcium

25 %DV

Iron

15 %DV

Tri-Color Stuffed Peppers

INGREDIENTS :

2 cups frozen BOCA Ground Crumbles

1 pkg. (10 oz.) frozen corn

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1-1/2 cups cooked instant brown rice

1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided

1 each: large red, yellow and green bell pepper, cut lengthwise in half, seeds removed

1/2 cup water

COOKING DIRECTIONS :

HEAT oven to 400°F . Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese.

SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.

BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.

MORE :

Substitute

Substitute white rice for the brown rice.

Best of Season

Recipe can be prepared using whatever color peppers are most readily available.

NUTRITION INFO :

Calories

260

Total fat

5 g

Saturated fat

2.5 g

Cholesterol

10 mg

Sodium

790 mg

Carbohydrate

40 g

Dietary fiber

7 g

Sugars

7 g

Protein

17 g

Vitamin A

45 %DV

Vitamin C

110 %DV

Calcium

35 %DV

Iron

10 %DV

Healthy Living Information

Low fat

Low calorie

Diet Exchange

2 Starch + 1 Vegetable + 2 Meat (VL) + 1/2 Fat

Nutrition Bonus

For a low-calorie, low-fat meal, try this Southwestern twist on a family favorite. As a bonus, the peppers provide a good source of both vitamins A and C.

Orange-Infused Roasted Green Beans and Red Peppers

INGREDIENTS :

1. 1 pound green beans, trimmed
2. 1 red bell pepper, thinly sliced
3. 1 tablespoon extra-virgin olive oil
4. 1 orange, zested
5. 1/2 teaspoon salt
6. 1/4 teaspoon crushed red pepper

COOKING DIRECTIONS :

1. Preheat oven to 450 degrees F. Toss green beans, bell pepper and oil in a large bowl. Add orange zest, salt and crushed red pepper to taste; toss to combine. Spread on a large baking sheet. Roast the vegetables, turning once halfway through cooking, until tender and slightly wilted, about 15 minutes.

Yield: 4 servings

MORE :

Roasting brings out the natural sweetness of the green beans and bell pepper.


NUTRITION INFO :

Per Serving

• Calories: 76 kcal
• Carbohydrates: 10 g
• Dietary Fiber: 4 g
• Fat: 3 g
• Protein: 2 g
• Sugars: 3 g

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